½cup(113 g) unsalted butter, melted and cooled slightly
1large egg, room temperature
1large egg yolk, room temperature
2Tablespoonsfreshly squeezed lemon juice
Additional granulated sugar for rolling cookies in
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, add sugar and lemon zest. Rub the sugar and zest between your fingers to increase the lemon flavor. Add melted butter to the bowl and use an electric mixer to mix until butter is absorbed. Add egg and egg yolk and mix until combined, then mix in the lemon juice and vanilla. Scrape down the sides of the bowl as necessary. Add dry ingredients to the wet ingredients and mix just until combined.
Cover the mixing bowl and refrigerate the dough for at least 2 hours. When ready to bake the cookies, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and use a medium cookie scoop to scoop dough and roll into balls. Work quickly so the dough stays relatively cold before baking. Roll each dough ball in granulated sugar and place on prepared cookie sheet about 3 inches apart.
Bake cookies for 10-12 minutes or until the edges are set and the centers are soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.